Grilled Halibut with Wasabi Butter
A restaurant-quality grilled halibut fillet featuring a soy-orange marinade with bright citrus and umami notes, topped with a creamy wasabi butter infused with fresh chives. The wasabi delivers a sharp, clean heat that cuts through the rich butter and delicate fish. Perfect for weeknight dinners or elegant entertaining when you want impressive results with minimal effort. This version combines Asian-inspired flavors with classic grilling technique, delivering tender, flaky fish with a subtle char and a luxurious finishing butter.
Ingredients
- 1 6-7 ounce halibut fillet, thawed if frozensea bass1:1white fish
similar cooking time and flake
- 3 tablespoon soy sauce
- 2 tablespoon orange juice
- 2 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 2 tablespoon butter, softened
- 2 teaspoon fresh chives, chopped
- ¼ teaspoon wasabi paste or powdersriracha1/4 teaspoon wasabi=1/2 teaspoon srirachaheat substitute
spicier and more vinegary
Instructions
- 1
Combine soy sauce, orange juice, rice wine vinegar, and vegetable oil in resealable plastic bag.
- 2
Add halibut fillet to bag, seal tightly, and turn to coat evenly.
- 3
Place bag in 13x9-inch pan and refrigerate between 20 minutes and 4 hours.
- 4
Heat gas grill to medium-high or charcoal grill until coals turn ash white.
- 5
Remove fish from marinade and discard liquid.
- 6
Place fish on grill and cook, turning once, until internal temperature reaches 145°F and flesh flakes easily with fork.
- 7
While fish cooks, mix softened butter, chopped chives, and wasabi paste in small bowl.
- 8
Transfer grilled halibut to plate and top with wasabi butter dollop.
Tips
Bring fish to cool room temperature 10 minutes before grilling for even cooking throughout. Cold fish from refrigerator may char outside before inside cooks through.
Don't skip discarding the marinade. The raw fish liquid can harbor bacteria if reused for sauce or basting during cooking.
Good to Know
Wasabi butter keeps refrigerated up to 3 days in airtight container. Halibut is best consumed same day but leftovers store 2 days covered.
Prepare marinade and combine fish with liquid up to 4 hours ahead. Make wasabi butter up to 1 day ahead and let reach room temperature before serving.
Serve immediately on warm plates with steamed bok choy, jasmine rice, or roasted asparagus. A crisp sauvignon blanc or light pilsner complements the wasabi heat and citrus notes.
Common Mistakes
Marinate longer than 4 hours to avoid over-curing the delicate fish flesh and mushy texture.
Skip turning fish only once to prevent drying out and breaking apart on grill.
Discard marinade before cooking to avoid bacterial contamination from raw fish.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cooking time and flake
spicier and more vinegary
Full guide →FAQ
Can I use frozen halibut without thawing?
No. Thaw completely in refrigerator for 24 hours before marinating. Frozen fish won't absorb marinade evenly and cooks unevenly, resulting in dry exterior and raw center.
What if I don't have a grill?
Pan-sear in cast iron over medium-high heat for 4-5 minutes per side, or bake at 400°F for 12-15 minutes. Broiling 4 inches from heat for 8-10 minutes also works well and mimics grill char.
How long can I keep leftover grilled halibut?
Store covered in refrigerator up to 2 days. Reheat gently in 275°F oven or eat cold in salads. Freezing cooked fish is possible but texture degrades significantly upon thawing.